Season your pounded chicken breasts with salt, pepper, paprika, chili powder, and half of the onion powder.

In a large skillet, heat olive oil to a medium high heat until the oil sizzles when a wooden spoon is touched to it. Gently lay the chicken breasts into the pan and sear for about a minute on both sides and there is no visible raw meat. Transfer to a plate and set aside.

In the same pan, add the butter and garlic along with a little bit more olive oil and cook until the garlic begins to soften. Turn the heat down if necessary to avoid burning the garlic. A small bit of salt will help the garlic to release its juices.

Add the mushrooms and oregano along with the remaining onion powder and continue to cook until the mushrooms just begin soften.

Add the flour and stir consistently so no clumps form until the entire mixture is coated with a gooey paste. If there is not enough liquid, add a pinch of extra salt and a small knob of extra butter. De-glaze with white wine and continue to stir.

Pour in the cream and reduce heat to low while continuing to gently stir.

When the cream begins to bubble, add the mustard and parmesan cheese stirring gently until well combined.

Season once again with salt and pepper and taste check for flavour. If it is too bland, a little bit more chili powder and onion powder can help coax the flavours out along with some extra salt.

When the mixture begins to thicken, add the milk to thin it back out and return the chicken breasts to the sauce. Spoon the sauce over the breasts and then cover tightly keeping the heat on low.

Cook for about 10-15 minutes covered until the chicken is cooked through. A meat thermometer inserted into the thickest part of the breast should read 165 Fahrenheit.

Remove the chicken from the pan and place on a bed of steamed rice. Generously ladle the sauce over top of it and garnish with peanuts and a small pinch of parmesan (optional).